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In a large bowl, combine flour, salt, and sugar.
In a separate cup, mix warm milk with instant yeast and let it sit for 5 minutes until slightly frothy.
Gradually pour the milk mixture into the flour, adding yogurt and olive oil.
Mix until a dough forms, then knead on a lightly floured surface for about 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for about one hour, or until doubled in size.
Once risen, divide the dough into equal balls—about 6 to 8 pieces.
Roll each ball into a small circle.
For a cheesy version, place a generous handful of shredded mozzarella or a mix of mozzarella and feta in the center, then fold the edges inward to seal and gently roll it out again into a flat round.
Heat a non-stick skillet over medium heat and cook each flatbread for 2–3 minutes on each side, until golden brown spots appear and the bread puffs slightly.
Brush each flatbread lightly with melted butter for extra flavor and softness.
Stack them on a plate and cover with a clean towel to keep warm.